Thin pasta spirals called fusilli are delicious cooked in a casserole of beef and vegetables. The dried, uncooked pasta is added toward the end of the cooking time so that it retains its al dente texture while still absorbing the savory flavors of the meat, vegetables, and oregano in the rich stew.
- 1 tablespoon olive oil
- 1 pound lean sirloin steak, cut into 1/2-inch cubes
- 1 onion, chopped
- 1 can (28 ounces) chopped tomatoes
- 2 tablespoons tomato puree
- 2 garlic cloves, crushed
- 3 cups reduced-sodium, low-fat beef or vegetable broth, divided
- 3 large carrots, sliced
- 4 celery stalks, sliced
- 1 small rutabaga, peeled and chopped
- 8 ounces fusilli pasta
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- Salt and pepper
How to make it
Nutritional Information(per serving)
- Calories: 511
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 64mg
- Sodium: 880mg
- Carbs: 71g
- Protein: 35g
- Fiber: 8g
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